Piper guineense

Piper guineense

Piper guineense

Common Names: West African black pepper, Climbing black pepper, Ashanti pepper, Guinea pepper, Uziza
Local Names: Iyere, Ata-iyere (Yoruba, Nigeria), Ozeza (Igbo, Nigeria), Masooroo (Hausa, Nigeria), Soro wisa (Akan, Ghana)
Species ID: NMP-138 | wfo-0000479019 | NCBI_Taxonomy ID: 511543

Scientific Classification

Kingdom: Plantae

Clade: Tracheophytes

Clade: Angiosperms

Clade: Magnoliids

Order: Piperales

Family: Piperaceae

Genus: Piper

Species: P. guineense

Binomial Name: Piper guineense Schumach. & Thonn.

Synonyms: Piper clusii C.DC., Piper leonense C.DC., occasionally misidentified as Piper nigrum in early literature

Morphological Description

Piper guineense is a perennial climbing vine native to West Africa, reaching heights of 10–20 m with adventitious roots aiding its ascent. It is characterized by:

·       Stem: Woody, slender, twining, with a rough texture and occasional nodes bearing roots

·       Leaves: Alternate, ovate to elliptic (5–15 cm long, 3–7 cm wide), dark green, glossy, with a peppery aroma when crushed

·       Flowers: Small, greenish-yellow, arranged in axillary spikes (3–6 cm long), producing clusters of fruits

·       Fruit: Small, spherical berries (3–5 mm in diameter), green when unripe, turning reddish-brown to black when mature and dried

Distribution and Habitat

Piper guineense is indigenous to the tropical rainforests of West and Central Africa, spanning Nigeria, Ghana, Cameroon, Sierra Leone, Côte d’Ivoire, and extending to the Democratic Republic of Congo. It thrives in:

·       Humid Forests: Prefers shaded understories with high humidity (70–90%) and temperatures of 25–35°C

·       Cultivated Areas: Commonly grown in home gardens, small farms, and agroforestry systems

·       Soil Conditions: Flourishes in well-drained, loamy soils rich in organic matter (pH 5.5–6.5)

Its adaptability to shaded, humid environments has made it a staple in both wild and cultivated settings (Oyemitan, 2017).

Ethnopharmacology

 ​Piper guineense, commonly known as African black pepper or Ashanti pepper, is a climbing plant native to West Africa, valued for its culinary and medicinal applications. Rich in bioactive compounds such as alkaloids, flavonoids, and essential oils, it exhibits a range of therapeutic properties. Traditionally, it has been utilized for its antibacterial and antifungal effects, particularly in treating infections like skin rashes, oral thrush, and vaginosis. Its antioxidant activity, attributed to compounds like piperine, helps neutralize free radicals, potentially reducing oxidative stress. The plant also demonstrates anti-inflammatory properties, making it beneficial in alleviating conditions such as rheumatism and muscle cramps. Additionally, Piper guineense has shown anticonvulsant activity, suggesting potential in managing seizure disorders. Its hypolipidemic effects contribute to cardiovascular health by lowering cholesterol levels and aiding in weight management. In traditional Nigerian medicine, the leaves are consumed to enhance female fertility, and the plant is believed to boost male fertility due to its zinc and magnesium content. Furthermore, the presence of piperine is associated with cognitive and mood benefits, indicating potential in managing depression and improving cognitive function. While these medicinal attributes highlight the therapeutic potential of Piper guineense, further clinical research is necessary to fully establish its efficacy and safety profiles.

·       Digestive Health: In Nigeria, leaf infusions treat stomachaches and constipation. The fiber content (8–10 g/100 g) and carminative piperine (5–9%) enhance digestion and reduce bloating (Mgbeahuruike et al., 2019).

·       Anti-inflammatory: In Ghana, fruit decoctions manage arthritis. Methanol extracts inhibit paw edema by 40–60% in rats at 200 mg/kg, linked to piperine and β-caryophyllene (Akinloye et al., 2020).

·       Antimicrobial: In Cameroon, seeds combat infections. Ethanol extracts inhibit Staphylococcus aureus (MIC 78 µg/mL) and Candida albicans (MIC 39 µg/mL), due to piperlongumine (Mgbeahuruike et al., 2017).

·       Antidiabetic: In Côte d’Ivoire, leaf teas regulate blood sugar. The ethyl acetate and n-butanol fractions with IC50 value of 0.24 ± 0.07 and 0.83 ± 0.15 μg/mL respectively elicited significant inhibitory activities against α-glucosidase while only n-butanol fraction (IC50 = 0.33 ± 0.09 μg/ml) exhibited appreciable inhibition against α-amylase activity (Sulaimon et al., 2020).

·       Reproductive Health: In Nigeria, seeds enhance libido and postpartum recovery. Ethanol extracts increase uterine contractions by 50–70% in rats, supporting oxytocic use (Udoh et al., 1999).

·       Anticonvulsant: In Benin, fruit extracts treat seizures. Essential oils protect 62–100% of mice against PTZ-induced convulsions at 200 mg/kg (Ngo Bum et al., 2009).

⚠  Toxicity Profile: Generally safe in culinary amounts (LD₅₀ > 5,000 mg/kg in rats), excessive intake (>1 g/kg) may cause gastrointestinal irritation. Its oxytocic properties contraindicate use in pregnancy due to potential uterine stimulation (Williams et al., 2013).

Phytochemistry

The plant’s bioactivity arises from its rich phytochemical profile:

·       Alkaloids: Piperine (5–9%), piperlongumine, responsible for pungency and antimicrobial effects

·       Volatile Oils: β-sesquiphellandrene (20.9%), linalool (6.1%), limonene (5.8%), driving aroma and CNS activity

·       Flavonoids: Quercetin, kaempferol (0.1–0.5%), with antioxidant properties

·       Terpenoids: β-caryophyllene, aiding anti-inflammatory effects

These compounds, identified via GC-MS, underpin its therapeutic versatility (Oyemitan et al., 2015).

Additional Uses

·       Culinary: Fruits and leaves flavor soups, stews, and teas across West Africa

·       Cultural: Used in Nigerian rituals for its perceived protective properties

·       Economic: Seeds traded locally, supporting rural livelihoods

References

  • Akinloye, O., Somade, O. T., & Oyewopo, A. O. (2020). Evaluation of the modulatory effects of Piper guineense leaves and seeds on egg albumin-induced inflammation in experimental rat models. Journal of Ethnopharmacology, 258, 112927. DOI: 10.1016/j.jep.2020.112762
  • Mgbeahuruike, E. E., Fyhrquist, P., Vuorela, H., Julkunen-Tiitto, R., & Holm, Y. (2017). An ethnobotanical survey and antifungal activity of Piper guineense used for the treatment of fungal infections in West-African traditional medicine. Journal of Ethnopharmacology, 229, 157–166. DOI: 10.1016/j.jep.2018.10.005
  • Mgbeahuruike, E. E., Yrjönen, T., Vuorela, H., & Holm, Y. (2019). Bioactive compounds from Piper species: Focus on Piper guineense. South African Journal of Botany, 112, 54–69. https://doi.org/10.1016/j.sajb.2017.05.007
  • Ngo Bum, E., Taiwe, G. S., Moto, F. C., Ngoupaye, G. T., Nkantchoua, G. C., Pelanken, M. M., Rakotonirina, S. V., & Rakotonirina, A. (2009). Validation of anticonvulsant and sedative activity of six medicinal plants. Epilepsy & Behavior, 15(4), 434–440. https://doi.org/10.1016/j.yebeh.2008.12.022
  • Oyemitan, I. A., Oladipo, O. T., & Akanmu, M. A. (2015). Psychoneuropharmacological activities and chemical composition of essential oil of fresh fruits of Piper guineense (Piperaceae) in mice. Journal of Ethnopharmacology, 166, 240–249. https://doi.org/10.1016/j.jep.2015.03.004
  • Sulaimon, L. A., Anise, E. O., Obuotor, E. M., Samuel, T. A., Moshood, A. I., Olajide, M., & Fatoke, T. (2020). In vitro antidiabetic potentials, antioxidant activities and phytochemical profile of african black pepper (Piper guineense). Clinical Phytoscience, 6, 1-13.
  • Williams, F. E., Obianwu, H., Adedeji, O. S., & Oyewepo, A. O. (2013). In vitro tocolytic effects of the glycosidic constituents of the fruits of Piper guineense. Biokemistri, 25(2), 92-95.

External Links

More Pictures

 
Compounds of Piper guineense
References

Ojinnaka, M. C., Ubbor, S. C., Okudu, H. O., & Uga, U. (2016). Volatile compound analysis of the leaves and seeds of Piper guineense using gas chromatography-mass spectrometry (GC-MS). African Journal of Food Science, 10(11), 327-332.